Garlic Potato Bread Recipes

ROSEMARY GARLIC POTATO BREAD

Steps:

• 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• 2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• 3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• 4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• 5. Preheat the oven to 400°F.
• 6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!

CHEESY GARLIC-POTATO MONKEY BREAD

Steps:

• Make the dough the day before you want to make the monkey bread: In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, Parmesan, sugar, garlic powder, yeast and salt on low speed to combine, 15 to 20 seconds.
• Add the butter, mashed potato, water, egg and egg yolk. Mix on low speed for 4 minutes, then on medium speed until the dough is smooth, about 2 minutes.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise at room temperature for 1 hour, then punch the dough down and refrigerate overnight.
• When you're ready to make the bread, let the dough sit at room temperature for 45 minutes to 1 hour. Generously coat a 10-inch tube or Bundt pan with cooking spray.
• Divide the dough into 24 even pieces (about 2-tablespoon-sized balls at 48 grams each). Round each piece into a ball using your hands. If the dough is too sticky to handle, use a little flour. (Try to use as little flour as possible, as it can make the dough tough.) Cover the dough with plastic wrap on your work surface, and let rest for 15 minutes while you prepare the filling.
• Prepare the topping: In a small pot, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Transfer to a heatproof bowl and allow to cool for about 5 minutes.
• In a medium bowl, toss the Parmesan, white cheddar and pepper to combine. Working with one piece of dough at a time, dip the dough into the garlic butter, then roll it in the cheese mixture to coat.
• Transfer each ball to the prepared pan, arranging in even layers. Do not tightly pack. Drizzle the rolls with the leftover garlic butter and sprinkle with the remaining cheese.
• Cover the pan with plastic wrap and let rise in a warm place until increased in volume, 35 to 45 minutes. (The dough won't fully double in size, but it will look puffy and risen.)
• Toward the end of rise time, heat the oven to 375 degrees. Bake until the surface is golden-brown, 35 to 40 minutes. (It should have an internal temperature of 200 degrees. Be sure to take the temperature in the center portion of the dough.)
• Let cool 10 to 15 minutes before unmolding. Serve warm or at room temperature.

GARLIC POTATO BREAD

Steps:

• add all ingredients to bread machine, in this order.
• cook on basic cycle.
• note---- if you're going to make a smaller loaf you need an extra 1/4 tsp of yeast.

DOUBLE-GARLIC POTATO BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in order recommended by the manufacturer.
• Select Basic/white cycle.
• Use medium or light crust color.
• DO NOT use DELAY Cycle.
• Remove baked bread from pan, and cool on wire rack.